Highland Burgundy Red Potato Crisps

In Potato Recipes, Recipes by Timothy Green

You will need;

Highland Burgundy Red potatoes (about five)
12 tbsp. oil (olive, rapeseed, whatever you have available)
1tsp Garlic powder
2tsp smoked paprika
Sea salt

  • Preheat your oven to gas mark 4 or 180ºC.
  • Line a baking tray with baking parchment and set aside.
  • Wash the Highland Burgundy Red potatoes and slice very thinly. Using a mandolin will save you time.
  • Remove excess moisture from the potatoes with kitchen roll and place them in a bowl with the rest of the ingredients.
  • Mix well, make sure the potato slices are well covered with the oily mixture.
  • Arrange the potato slices on the baking parchment in one layer. You may need to cook more than one batch.
  • Cook for 15 to 20 mins,turn halfway through the cooking time to ensure crispiness.
  • Once the potatoes turn brown at the edges they should be nice and crispy.
  • Add more salt if required and serve.

I just used the Highland Burgundy on this occasion but this recipe works for all our potato varieties, red, white or blue!